throughout the Holy City. Coleman moved to Charleston in 2007 to attend The Art Institute of
Charleston following a year at Clemson University. It was in Charleston that he worked his way up in the
kitchen from a line cook to his current Chef de Cuisine role.
Coleman had a unique path to pursuing his culinary career, originally studying graphic communication
and receiving a bachelor’s degree in graphic design. Upon graduating, he wore many hats, including
graphic designer and part-time stage hand, before realizing he wanted to fully immerse himself in the
culinary world. He’s notably worked as a sous chef at Chubby Fish, 492 King, Craftsmen Kitchen and Tap
House, Legends, and handled the rotating stations at Edmund’s Oast.
When he’s not in the kitchen, Coleman enjoys traveling, sampling the amazing food Charleston has to
offer, hiking, playing with his dog, and watching Clemson football. He looks forward to further
developing the relationships Parcel 32 has built with local food purveyors and continuing to make
sustainability a focus on the restaurant’s cuisine.